Making smoked foods - Luxury Cut Ribs

I have a hot tip for making ribs.

It's very simple, but it always pleases.

I call it Luxury Cut or sometimes Lux Cut.

All that's required is just before serving, you remove every second rib bone, so that the ones on either side get double their share of meat.

Total luxury.

Ask your butcher to do it for you. Tell them to just throw the removed bare bones onto the scales as well so you still pay the correct amount. If you do, they probably wont charge you any more for the preparation time. Turn the bones into stock or whatever. Always go to your butcher during non-peak times.

I promise you will never go back (not to the butcher, you'll go back to the butcher. Just not to normal ribs)

And sorry to any Vegetarians reading.